This Roman Holiday Soup is a comforting, rustic dish that brings the warmth of an Italian kitchen to your table. Featuring tender carrots, onions, and macaroni simmered in savory defatted chicken broth, it offers a wholesome meal without the heavy guilt. The soup is elevated by a vibrant paste of tomato, garlic, and basil, thickened slightly for a satisfying texture. It&# 226;ÂÂs perfect for chilly evenings or as a make-ahead lunch. Simple ingredients come together to create a flavorful, aromatic bowl that feels both nostalgic and fresh. Ideal for family dinners or meal prep, this soup delivers consistent results every time.
Roman Holiday Soup
Description
This Roman Holiday Soup is a comforting, rustic dish that brings the warmth of an Italian kitchen to your table. Featuring tender carrots, onions, and macaroni simmered in savory defatted chicken broth, it offers a wholesome meal without the heavy guilt. The soup is elevated by a vibrant paste of tomato, garlic, and basil, thickened slightly for a satisfying texture. It&# 226;ÂÂs perfect for chilly evenings or as a make-ahead lunch. Simple ingredients come together to create a flavorful, aromatic bowl that feels both nostalgic and fresh. Ideal for family dinners or meal prep, this soup delivers consistent results every time.Ingredients
Directions
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In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sliced carrots, sautéing until the onion is translucent and carrots begin to soften.
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Add the sliced green beans, uncooked macaroni, defatted chicken broth, and salt to the saucepan. Bring the mixture to a boil, then reduce heat and simmer for about 10 minutes, or until the vegetables are tender and the macaroni is cooked al dente.
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While the soup simmers, combine the tomato paste, crushed garlic, dried basil, and grated parmesan cheese in a medium bowl. Slowly whisk in the vegetable oil until a smooth paste forms.
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In a small separate bowl, dissolve the cornstarch in the cold water to create a slurry.
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Stir the tomato-garlic-paste mixture into the simmering soup pot. Bring the soup back to a gentle simmer.
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Pour the cornstarch slurry into the soup, stirring constantly over medium heat. Allow the soup to cook for 1-2 minutes until it thickens slightly.
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Stir in the drained white beans and heat through for another minute. Remove from heat and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1784.3kcal
- % Daily Value *
- Total Fat 52.1g81%
- Saturated Fat 13.3g67%
- Cholesterol 320.4mg107%
- Sodium 8212.6mg343%
- Total Carbohydrate 205.0g69%
- Dietary Fiber 41.2g165%
- Sugars 94.3g
- Protein 141.2g283%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup may thicken further upon cooling; add a splash of broth or water when reheating to adjust consistency.
Variations: For a fresh herb twist, substitute the dried basil with 1/4 cup of chopped fresh basil added at the very end of cooking. You can also add other beans like cannellini or kidney beans.
Ingredient Note: The original ingredient list had ambiguities regarding quantities for tomato paste and missing items. This recipe assumes standard proportions for a 6-serving soup (1/4 cup tomato paste, 1 1/2 cups green beans, 1 1/2 tsp dried basil, 6 tbsp parmesan, 1 tbsp vegetable oil) to balance the flavors correctly.
Dietary: This recipe is naturally gluten-free if you use gluten-free macaroni. It is low-fat due to the use of defatted broth and minimal oil.
